🇬🇷 Greece · Dessert
Bougatsa: Traditional Greek Semolina Custard Pastry
By eatmundo · July 7, 2026
Bougatsa is a beloved Greek pastry, especially popular for breakfast. It features a rich, creamy semolina custard filling encased in layers of crispy, buttery phyllo dough, often dusted with icing sugar and cinnamon.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Custard Base: In a medium saucepan, whisk together 1 liter of full-fat milk and 150g of granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- 2
Thicken the Custard: In a separate small bowl, whisk 100g of fine semolina with 100ml of cold milk until smooth. Once the milk mixture in the saucepan is simmering, slowly pour in the semolina mixture in a thin stream, whisking constantly. Continue to whisk vigorously for 5-7 minutes until the custard thickens significantly and coats the back of a spoon. Tip: Constant whisking is key to prevent lumps and ensure a smooth custard.
- 3
Finish the Custard: Remove the saucepan from the heat. Stir in 2 large egg yolks, 50g of unsalted butter, and 1 teaspoon of vanilla extract until fully incorporated and smooth. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and let it cool completely to room temperature.
- 4
Prepare the Phyllo and Pan: Preheat your oven to 180°C (350°F). Melt 150g of unsalted butter in a small saucepan or microwave. Lightly butter a 9x13 inch (23x33 cm) baking dish. Lay 3-4 sheets of phyllo dough in the bottom of the dish, brushing each sheet generously with melted butter. Allow some phyllo to hang over the edges, as these will fold over later.
- 5
Layer the Phyllo: Place another 4-5 sheets of phyllo on top of the base, scrunching them lightly as you lay them down to create texture. Brush each crumpled sheet generously with melted butter. This creates flaky layers.
- 6
Add Custard and Seal: Pour the cooled semolina custard evenly over the buttered phyllo layers in the pan. Fold the overhanging phyllo edges from the base layer neatly over the custard to seal it.
- 7
Top Layers and Bake: Layer the remaining 4-5 sheets of phyllo on top, again scrunching them lightly and brushing each with melted butter. Ensure the top is thoroughly buttered for a golden crust. Score the top layers of phyllo lightly into serving portions (without cutting through the custard) to make slicing easier after baking. Bake in the preheated oven for 30-40 minutes, or until the phyllo is deep golden brown and crispy.
- 8
Cool and Serve: Remove the Bougatsa from the oven and let it cool for at least 15-20 minutes before dusting generously with icing sugar and ground cinnamon. Slice along the scored lines and serve warm. It's best enjoyed fresh!
Frequently Asked Questions
What kind of phyllo dough should I use for Bougatsa?+
Use thin, fresh phyllo dough sheets typically found in the refrigerated or frozen section of grocery stores. Ensure it's fully thawed if frozen.
Can I make Bougatsa savory instead of sweet?+
Yes, savory Bougatsa (often with feta cheese) is also popular. For a savory version, omit sugar and vanilla, and incorporate crumbled feta, ricotta, or spinach into the semolina custard.
Why is my Bougatsa not crispy?+
Lack of crispiness usually comes from not brushing enough melted butter between the phyllo layers, or the oven temperature not being hot enough. Be generous with the butter!
How should I store leftover Bougatsa?+
Bougatsa is best eaten fresh and warm. If you have leftovers, store them loosely covered at room temperature for up to a day, or refrigerate for 2-3 days. Reheat gently in a warm oven to restore some crispness.
Mundo Match
Dishes across the world that share Bougatsa: Traditional Greek Semolina Custard Pastry's core ingredients.
